Features

Features 3 minutes

Experiencing The Beauty Of Kaiseki In Kyoto

Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

Features 3 minutes
Experiencing The Beauty Of Kaiseki In Kyoto

Nowhere is Japan’s elegant culinary philosophy and prowess better expressed than in colourful and complex kaiseki cuisine.

Latest

Features 2 minutes
Teochew Mooncakes: Layered With Love And Beauty

As an homage to the astronomical body, the ethereally beautiful Teochew mooncake captures our imagination in every sense. After it is deep-fried, the pale white skin turns enticingly golden, which brings out a sense of artistry in every layer of the flaky puff pastry.

Features 5 minutes
$9,000 On Crabs and A Wedding Feast For 300: Crazy Rich Asian’s Food Stylist Shares What Went Behind The Indulgent Dining Scenes

In an exclusive interview, Singaporean chef-consultant John See gives us a behind-the-scenes look at creating the fabulous food scenes in the hit Hollywood movie.

Features 3 minutes
The Fish Skin Obsessions Around The World

Beyond Singaporean brand Golden Duck, Hong Kong isn’t short of crunchy, savoury fish skin snacks.

Features 4 minutes
Thye Moh Chan: The Legacy Lives On

The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced at this Singaporean establishment.

Features 6 minutes
What Does A Collaboration Dinner Mean To Top Chefs?

Earlier in Taipei, a dream collaboration among three acclaimed chefs caught the eyes of all gastronomes. The brains behind it gave us their thoughts on culinary crossovers.

Features 3 minutes
Happy 120th Birthday Bibendum: The Michelin Man As You Have Never Seen Him Before

To celebrate the birthday of the beloved Michelin icon, we uncover six never-seen-before drawings of the Bibendum by the Michelin Design Studio from our archives.

Features 2 minutes
What’s Next After Specialty Coffee?

Jennifer Liu, founder of The Coffee Academics, talks about the power of a good brew.

Features 2 minutes
House Of Krug Keeps Its Promise Of Delivering A Full Expression

Despite the different challenges the champagne-maker faces every year, it has kept up the tradition of producing a prestige cuvée annually for 170 years.

Features 2 minutes
Ten Follow-Worthy Chefs On Instagram

These chefs are cooking up a storm on social media.

Features 2 minutes
Nihonryori RyuGin Is Moving To Hibiya

This August, three-starred restaurant Nihonryori RyuGin in Tokyo is moving to a new location in Hibiya, close to the Imperial Palace.

Features 4 minutes
In the Mood for Sake

Hong Kong is the world’s second biggest sake importer. What contributes to the wine’s popularity here?

Features 2 minutes
Yukimuro: The Japanese Science Of Snow Aged Food

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

Features 1 minute
Demystifying French Soft Charcuterie

Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.

Features 2 minutes
Around the World in 8 Dumplings

If food is the world’s universal language, dumpling is one of the most common expressions within. Learning the special attributes of dumplings from different countries is to understand their food cultures.

Features 2 minutes
The Only Wine Glass You'll Ever Need

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

Features 2 minutes
Wine Pairing Ideas For 6 Essential Asian Dishes

From chicken rice to kimchi, laksa to sushi, there is a wine to go with every Asian dish.

Features 3 minutes
The Renaissance Of Hong Kong Rice

Yi O rice from Hong Kong's Lantau Island gaining favour among gourmands.

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